After killing my back hauling branches from this winter's ice storm, I decided why not completely wreck it and brew my sour session.
Saison base (pils and munich), with 20% oats, meyer lemons and tangerines (zest and juice). 48 hours with the lacto and it's already from 1.038 to 1.012. Time to crash to 62F and add the Brett C. Finished with Amarillo dry hops.
It finished at 1.006 the first time around and tastes like a Shandy.
My back was not happy Monday morning.